AMERICANDecoratingJULY | AUG 2015ISSUE 397Be Bold! EXPAND YOUR PALETTEwith hand-painting tips from expertsAkiko White ANDNatasha CollinsEXCLUSIVE Q&Awith cake designerMich TurnerAN AMAZING ASSORTMENTof small cake design ideasWondersONE-TIERPlus4TUTORIALS 6 BONUS TUTORIALS2 NEWCAKE RECIPESwww.ChefRubber.comCreate your story ofTASTE and COLORwww.ChefRubber.comCreate your story ofTASTE and COLORCONTENTSHOWCASE:ONETIER WONDERSWhile life-sized sculpted cakes and towering tiers may garner immediate attention, many occasions call for a smaller,but no less detailed design.07AMERICANDecoratingJULY| AUG2015 ISSUE397Be Bold!EXPAND YOUR PALETTE with hand-painting tips from expertsAkiko White AND Natasha CollinsEXCLUSIVE Q&Awith cake designerMich TurnerAN AMAZING ASSORTMENTof small cake design ideasondersONE-TIERPlus4TUTORIALS 6BONUS TUTORIALS2NEW CAKE RECIPESON THE COVERNATASHA COLLINS Nevie-Pie CakesBerkhamsted, Hertfordshire, UK This Mimosa Blossom cake is from the recently released book by cake painting expert Natasha Collins and featured in this issues By the Book column. See more starting on page 38 and check out more of Collinswork at NeviePieCakes.com. Image used with permission from The Painted Cake by Natasha Collins (Murdoch Books).|Photography: Nathan Pask.FEATURESAMERICAN CAKE DECORATINGJULY | AUGUST 2015ISSUE 397TUTORIAL:MIDNIGHT MOLESA mobile home for moles, this fanciful log car is on a mysterious journey.By Kelly Lance52TUTORIAL:SUMMER NIRVANARoyal icing collars are a graceful addition to this single-tier cake featuring a hummingbird sipping from a hibiscus blossom.By Julia Cullen, CMSA48TUTORIAL:PRIDE OF THE VIKINGSThe very sight of a Viking dragon ship could strike fear in the hearts of many during the Viking era. This thrilling rendition is easy to accomplish. By Titia McLuckie62JULY | AUGUST 2015 americancakedecorating.com1TUTORIAL:WHITE COLLAR DESIGNAn elegant collar and windowed side panelsare a beautiful way to build piping skills, and offer the opportunity for custom embellishments. By Dawn Parrott, CWPC58SWEET SCIENCEIn the Thick of Things: While the chemistry of gelling agents can be quite involved, understanding these ingredients makes for innitely better results in both baking and cake decoration.By Joseph Cumm34SHARE YOUR LOVEDessert professionals provide a glimpse into their current passions.06IN EVERY ISSUE2americancakedecorating.com JULY | AUGUST 2015BUSINESS MINDEDFinding Your Self-Worth As A Cake Artist: When a hobby transforms into a business,its sometimes difcult to assign a value to the time and skills you once donated or providedat cost.By Jay Qualls28LAST BITEStrawberry Chiffon Cake: Wonderfully light, a classic chiffon cake is the perfect foil for the sweetest of summer strawberries. A recipe from Mich Turners Cake School by Mich Turner, MBE. 68COLOR STORYMake A Statement:Step out of the neutral color safety zone to explore a dazzling rainbow of bold, brilliant hues. By Junita Bognanni30A MATTER OF TASTESeductive Beauty: The delicate jasmine ower packs an intoxicating combination of fragrance and avor into each tiny blossom, enticing even the most discriminating palate. By Derek Aimonetto42IN MY KITCHENAkiko White and her art.20WORK STATIONProducts for baking, decorating and presentation.46PROFILEThe Science of Spectacular: Mich Turner, MBE, is a superstar in the U.K.a cake designer to royalty and celebrities, a regular presence on television, a respected author and a highly sought-after instructor. Her meticulous approach to everything from recipe development to business expansion has helped ensure her success.By Susan Schultz24THE MADELEINE QUESTIONNAIREAvalon Yarnes22BY THE BOOKEncouraging Artistic License: Natasha Collins, owner of boutique cake-making companyNevie Pie Cakes, is one of the leading expertsin the world of hand-paintedcakes. Her new book, ThePainted Cake, demonstrateshow even absolute beginnerscan develop condence intheir painting skills. By Linda Cloutier382americancakedecorating.com JULY | AUGUST 2015Chef Nicholas Lodge Appointed Brand Ambassador for Renshaw!as we proudly presentNEW Enroll in classes with Chef Nicholas to learn the art and techniques of sugar fowers, ready-to-roll fondant, and royal icing1-800-662-8925770-453-94491-800-662-8925770-453-9449Our NEW user-friendly website allows you to: Review the complete line of specially formulated Renshaw Dcor-ice ready-to-roll fondant available in 22 lb.,10 lb., 5 lb. and 1.5 lb. packages in white, black, red, blue, green, yellow and purple along with Dcor-ice gumpaste in 1 lb. packages Review the Nicholas Lodge Collection of tools, cutters, veiners, and supplies needed to create your amazing works of sugar artI love the taste, workability, and value of the Renshaw brand of ready-to-roll fondants and gumpaste...Chef Nicholas Lodge - Renshaw Brand Ambassador, Pastry Chef & Master Cake ArtistEditorialDirectorArt DirectorCopy EditorContributing Writers Contributing Artists and Chefs Special ThanksPresident/CEOAssociate PublisherEditorial Advisory Board Circulation ManagerSubscriptionsSusan SchultzBrooke HennigsAmy GoetzmanDerek Aimonetto,Junita Bognanni, Linda Cloutier, Julia Cullen, Joseph Cumm, Tatiana Ho, Kelly Lance, Titia McLuckie, Dawn Parrott, Jay Qualls, Akiko WhiteCinzia DAdamo, Sandra Daggett, Lus Gasper, Robert Goshe, Ceri DD Grifths, Toby Grifths, Nadia Flecha Guazo, Calli Hopper, Jessie Jones, Tatiana Kovalenko, Dany Lind, Mich Turner, Erin Schwartz, Sharon Spradley, Georgia Suter, Catarina Taborda, Avalon Yarnes, Hazel Wong, Tony Wright, Sylvia YuAmber Adamson, Natasha Collins, Nisha Fernando, Verity Holliday, Jolle MahoneyGrace McNamaraKaren GrifthsMichelle Bommarito, Profl Chef/ InstructorChef Paul, Chef Rubber John Kraus, Patisserie 46Beatrice Schneider, Chicago School of Molding Marina Sousa, Just Cake Susana Martnez Zepeda, Casa SusanaMarian Franza, Marian Franza Tortas Decorades ArtesanalesPeggy Yung877-467-1759 1 Year: U.S. $28; CAN. $36; FOR. $482 Years: U.S. $50; CAN. $66.50; FOR. $48 All subscriptions payable in U.S. funds, drawn on U.S. bank or postal money order.Editorial Director: Please direct all correspondence, photos, and press releases to Susan Schultz,susan@wf-vision.com or mail to American Cake Decorating, 151 Lafayette Ave. #3 Brooklyn, NY 11238Subscription Questions & Changes: Send address changes to, New Mailing Address: AmericanCake Decorating, PO Box 15698, North Hollywood, CA91615 or e-mail CakeDec@pubservice.com.Please notify us of address changes four to six weeks ahead of time. The post ofce is under no obligationto forward your magazine. If the postal authorities notify us that your magazine is undeliverable, we haveno further obligation unless we receive a corrected address within one year. We cannot be responsiblefor nondelivery.The staff of American Cake Decorating magazine and AIM Communications LLC have reviewed contributions and advertising materials with the understanding that the information is original, accurate, and reliable, but we cannot be held responsible for such content. Please note that some of the techniques may be suitable for private home use, but are not necessarily appropriate for cakes destined for sale.Issue 397. American Cake Decorating (ISSN 1094-8732) is published bimonthly by AIM Communications LLC. 4756 Banning Ave. Suite 206, St. Paul, MN 55110. Periodicals class postage paid at St. Paul MNand additional ofces. Postmaster: Send address changes and subscription correspondence withmailing label to American Cake Decorating, 4756 Banning Ave. Suite 206, St. Paul, MN 55110.Copyright 2015 by AIM Communications LLC, Phone: 651/330-0574, Fax: 651/653-4308,service@americancakedecorating.com, www.americancakedecorating.com. Reproduction inwhole or in part without written permission is prohibited.4americancakedecorating.com JULY | AUGUST 2015AMERICANDecoratingThis issue exudes summertime. Reading through, I can almost taste and smell the wonderful projects in this magazine. Hibiscus owers, jasmine, butteries and hummingbirds ll the pages and I hope they inspire you to create your own favorite summer fantasy. There are so Grace McNamara, PublisherJULY | AUGUST 2015 americancakedecorating.com5EDITORIALass! SUMMER TREATS many great designs in this issue. Whats your favorite? Id love to know: email your pick to contact@americancakedecorating.com.Even better, make it and send us a photo.As someone who is passionate about cakes and baking, youre already very familiar with the thrill of creativity. But a downside is that sometimes creative people love what they do so much they feel almost embarrassed to charge for their products and services. This is why I love the advice Jay Qualls gives on page 28, encouraging cake artists to value their work. I completely agree with his assessmentyou should be getting a 30-40% prot margin for your cake creations.Now let's turn to summer! Living in Minnesota makes us a little crazywhen the weather warms, we rush outside, because its nally time to grill, swim, walk, rideand yes, bake. This is the time of year when I love to make galettes from freshly picked summer fruit. Plum is one of my favorites but rhubarb, strawberry and apricot are also wonderful.Jacques Ppins recipe for plum galette is to die for!What sweet treats will you be creating during the warm summer months? Id love to see your ideasplease share them with us on our Facebook page.Enjoy summer!pinterest.com/mom1315/frozen-treats/http://bit.ly/1Px84EITheres a fun post on PopSugar about cakes that can stand up to summer weddings.facebook.com/TheSophisticatedGourmetI rst came across Kamran Siddiqi through Food & Wine and Im amazed at what this 22-year-old has already achievedcheck out his book, Hand Made Baking. Im crushing on this Strawberry Pavlova!Come summer, Im always looking for light desserts, so Im working my way through almost every recipe on Loretta Millars Frozen Treats Pinterest page. This champagne and lemon sorbet oat with mint was a huge hit at a girlfriend brunch.Facebook: AmericanCakeDecoratingTwitter: CakeDecMagazinePinterest: acdpinsSOCIAL LISTHeres that wonderful Jacques Ppin galette recipe. Delicious!RECIPE6americancakedecorating.com JULY | AUGUST 2015SHARE YOUR LOVEHAZEL WONG Hazel Wong Cake Design SingaporeBased in Singapore, Hazel Wongs unique creations are often inspired by her extensive experience inthe TV and movie industry. She often uses bold colors and incorporates abstract art elements. Her works have been featured in Cake Masters, Cake Design France, Australias CAKE!, DIY Weddings and Spains Pasteles de ensueo,and shes received numerousonline accolades. THE |-;|:s!|-; THAT DRIVE JESSIE JONES Jonesin For Cake London, ON, CanadaA graduate of the CulinaryManagement program of FanshaweCollege in London, ON, Canada,Jessie Jones fused her love of visualarts with her passion for food whenshe founded Jonesin for Cake,a fine art cake company, in 2013.Along with being a cake artist,Jessie also performs and recordswith the folk-rock band The BirdStone Revival. These two artistic endeavors keep Jessie focused on her pursuit of happiness. One of my first gravity-defying cakes, this piece reminds me of my perseverance, determination and the love I have for learning. Every day we wake up, we have another chance to make something better, try something new and continue pursuing our dreams. We only live once, so make it worth it.I love having abstract elements on all the cakes I make. This cake was inspired by a painting I came across in a magazine. I recreated the painting on the middle and the bottom tier, while the simple top tieris enhanced by an ebullient sugar peony.ACD READERS TO CREATE.Credit: Rayeo PhotographyWeblink Facebook.com/HazelWongCakeDesignWeblink Facebook.com/JonesinForCakeSHOWCASEONE-TIER \-!s:: While life-sized sculpted cakes and towering tiers may garner immediate attention, many occasions call for a smaller,but no less detailed design.GEORGIA SUTERPuckycakes Academy Girona, SpainLanterns play an important role in the Buddhist Festival of Vesak, and for the recent cake collaboration based on this holiday, Georgia Suter changed the usual palette of reds, oranges and yellows to blues. The cake speaks about connections and the circle of life, she explained. The woman, who is Mother Nature, is merging into the sky. It is a never-ending sequence of birth, childhood, adolescence, adulthood, old age, death and rebirth.8americancakedecorating.com JULY | AUGUST 2015TOBY GRIFFITHSSublime Cakes Tilford, Surrey, UKFor his first competition, Toby Griffiths only gave himself a week to design a complete cake. I know that this was foolishit takes a long time to design a cake, decide on the proper arrangement of the panels, drawings underneath the panels, pipingwhat and where to pipeand the colors. But I had an idea for a cake based on the famous Bibendum Building in London and though it was a quick decision, I knew it would be fun. This is my first fully designed panelled royal icing cake and I was very fortunate to have the work of Thibaud Herem to look at. This saved me time, simplified my design and made it easy to pipe over his drawings.SHARON SPRADLEYCuriaussiety Cake Studios|Tampa, FlMy piece for the Sugar Myths & Fantasies collaboration was a timid little gargoyle who was too shy to ask his favorite goyle out, said Sharon Spradley. So he sits on the same tree stump day after day, picking new flowers each day just in the hopes that that particular day she might just come along and he will have the courage to ask her out.See details from this design via the digital edition.CALLI HOPPERCallicious Cakes|Staffordshire, UKThis cherry blossom fairy design was part of the Sugar Myths & Fantasies collaboration that debuted in May. The cherry blossoms and fairy are both made of gumpaste dusted with edible color, while the tree trunk is a dummy, covered in fondant and airbrushed.See details and other photos from this cake via the digital edition.JULY | AUGUST 2015 americancakedecorating.com11ERIN SCHWARTZStacked|Manassas, VAHow are we going to eat cake if I cantblow out the candle? Thats the problem worrying a baby dragon in this fire-breathing (yes, really!) design created for the Sugar Myths & Fantasies collaboration. See this baby dragon discover the power (and the inconvenience) of fire in a short video from Erin Schwartz.TATIANA KOVALENKOSkazka Cakes, LLCRidgefield, NJWinner of first place in sculpted design and best overall in the professional category at the 2014 National Capital Area Cake Show, this design was inspired by the famous Russian fairy tale, The Humpbacked Horse, by Pyotr Yershov, sometimes known in English as The Magic Horse. In the story, the whale/horse had swallowed too many ships, and was punished by having to carry an entire city on its back. Even though this monster whale is not the main character in this tale, it is definitely one of the most vivid, memorable and well-known characters in Russian folklore, said Tatiana Kovalenko, who combined sculpting, carving, molding, piping, airbrushing, painting and more to create this detailed design.Photography: Stringer Photography12americancakedecorating.com JULY | AUGUST 2015TATIANA HODelicia DesignsModiin, IsraelThis is my solution to clients who request cupcakes but with the look of a decorated sheet cake, said Tatiana Ho. Its also an alternative to buttercream pull-apart cupcakes, as with this approach you can have a set of fondant-decorated cupcakes presented with a single image or design of your choice. She created the framed painting of the Eiffel Tower with tulips for a Parisian-styled dessert table and it was presented along with macarons and cake pops for a birthday brunch.SYLVIA YUPlano, TXI always admired the delicate looks of English-style piping, but seldom have the chance to do it, said Sylvia Yu. In January 2014, she attended Kathleen Langes Lambeth Boot Camp. She put her lessons to good use with this Lambeth-inspired design for the 2014 That Takes the Cake show. Since the show was held in February, I designed the cake with lots of hearts, she added.See details from this design via the digital edition.Tatiana shared her how-to for this cupcake plaque. Its available online via ACD+ at AmericanCakeDecorating.comPhotography: Adrian WilliamsTONY WRIGHTCakes by Tony|Brooklyn, NYIm very influenced by traditional British royal icing techniques and wanted to create a cake that was true to those methods, explained Tony Wright. I also wanted to pay homage to my teacher, Eddie Spence, which is why I included a pressure-piped figure as the centerpiece. The inspiration for the center plaque was an Art Nouveau pendant designed by Eugne Grasset. See details from this cakevia the digital edition.Photography: Stringer Photography (below), Scott Nyerges (right)JULY | AUGUST 2015 americancakedecorating.com13SANDRA DAGGETTNorthwest Cakes|Oak Harbor, WAThe look I was going for on the top of the pink cake was a fountain filled with roses, said Sandra Daggert, but it turned out looking more like a finial! The teardrop cushions are one of her favorite designs, but the lattice was something shed only tried once before entering this cake at the 2014 National Capitol Area Cake Show. She designed another Lambeth-style cake for the 2015 Washington State Sugar Artists show. My husband named it Aunt Bees Funeral Hat, she said. I wanted to challenge myself by doing a cake with a black background with white icing because it would be harder to hide any mistakes against the darker color. I went with a more traditional Lambeth approach including using all toothpick roses, which are challenging to me. At first I wasn't sure I wanted to use them, but as I started putting them on, the cake came to life.14americancakedecorating.com JULY | AUGUST 2015See details from these design via the digital edition.Photography: Stringer PhotographySee details from both designs on this page via the digital edition.CINZIA D'ADAMORome, ItalyLanterns play an important role in the Buddhist Festival of Vesak, and for the recent cake collaboration based on this holiday,Cinzia DAdamo designed a golden lantern radiating rings of red and pale gold as metaphors for light, love and vitality. The colors are swirling and fluid, as the lamp is lifted and carried by the wind, she explained, emitting light on the way to the Buddha.JULY | AUGUST 2015 americancakedecorating.com15CATARINA TABORDAAND LUS GASPERPirikos Cake DesignFigueira da Foz, PortugalIts probably no surprise that Catarina Taborda, aformer geographer, and Lus Gaspar, a former architect, created a temple for their Festival of Vesak design.They researched Buddhist temples from all over the world, then created their own interpretation, setting it against a serene pond to convey the idea of the building floating like a lotus blossom. 16americancakedecorating.com JULY | AUGUST 2015See details from this design via the digital edition.NADIA FLECHA GUAZOChokoLate|Brussels, BelgiumWhen I first started looking for inspiration for my Festival of Vesak cake, the main themes were the colorful lanterns and green Bodhi tree leaves, said Nadia Flecha Guazo. So I decided to combine these ideas using green wafer paper, to convey the translucency of the lantern, cut in a lotus blossom pattern. A branch of wafer paper phalaenopsis orchids are added for their beauty and color.ROBERT GOSHEEaston, MDI have always admired the Lambeth method and this was my third attempt at a Lambeth cake for competition, said Robert Goshe, referring to the cake he designed for the 2014 National Capital Area Cake Show. I chose various border designs built up using a range of tips and did two sets of drop strings on the sides. The top set has a zigzag base with the build up and the lower was a simple descending three-drop design. The base border was a new design for me, with elongated shells with the fleur-de-lis design built up on top of each shell. As for the miniature roses, they are piped with tube 101 in royal icing on toothpicks, while the five center white leaves are molded in gumpaste.Photography: Stringer PhotographyJULY | AUGUST 2015 americancakedecorating.com17Amoretti.com | 805.983.2903Bring your dreams to lifewith Amoretti's Premium Flavors and Colorscake decorating ad_may_macarons.indd 1 5/11/15 7:38 AMCERI DD GRIFFITHSCardiff, Wales, UKI am not someone who pipes true Lambeth. Instead, I pipe English over-piping, although some would say they are one and the same, said Ceri DD Griffiths. The cake you see here was decorated with white royal icing using PME tips 44, 51S, 4, 3 and 2. The miniature gumpaste roses were molded using an Alphabet rose mold and my favorite little plunger blossoms are also gumpaste. The final touch is the 4mm sugar pearls dusted with a pearl luster dust.See details and other photos from this cake, plus Ceris explanation of the difference between Lambeth and English over-piping via the digital edition.18americancakedecorating.com JULY | AUGUST 2015DANY LINDDanys Cakes|Turner, ME My Flower Fairy cookies for the Sugar Myths & Fantasies collaboration were based on the popular fairy artwork of Cicely Mary Barker, said Dany Lind. One of the techniques often seen in my cookies is the creation of dimension and contours with royal icing, and you will see that dimension in my Dandelion Fairy, in particularnot only in his face, but in the folds of his coat and the strands of his hair. In addition to using royal icing to create depth and texture, I sometimes use fondant and wafer paper, as well: The toddler fairys flowers are done in fondant, and all three of the fairies wings are handpainted wafer paper, as were some of the dandelion seeds and the lower petals on the Dandelion Fairy cookie. I think cookies appeal to me more than other forms of sugar art because a cookie has to be entirely edible, which is an interestingand deliciouschallenge.See progress shots from these cookies via the digital edition.JULY | AUGUST 2015 americancakedecorating.com19October 3-4, 2015 River Spirit Expo|Tulsa State Fair|Tulsa, Oklahomawww.oklahomasugarartists.comWHERE THE BEST OF THEBEST GO HEAD TO HEAD!Competitors credit success at this event to be a key to open doors to television, being published, presenting, teaching and other exciting industry opportunities. Decorators at all levels are welcome to participate! GRAND NATIONAL WEDDING CAKE COMPETITIONFASHION WEEK 2015SAVE THE DATEThe event has an intense history with four Food Network specials, an onsite Food Network Challenge, 60 Minutes, foreign and domestic press, periodicals. Rewards like no other, cash and prizes that dazzlewith grateful thanks to our incredibly generous sponsors!Famed Alan Richardson and Karen Tack of Hello Cupcake, Whats new, Cupcake? Cupcakes & Cookies & Pies Oh My, and the latest Cake My Day! Dark horse Michael Lewis-Anderson baker extraordinaire to the Belgian royal family, extended aristocracy and Corps Diplomatique2015 PresentersDessertProfessionalcallsheroneofthe10BestCakeDecoratorsinAmerica.InStyle,theTodayShowandeventhe Smithsonian Museum have featured her stunning work. If youre passionate about launching a career in the creative eld of cake design, there is no better instructor than Chef Toba Garrett. Express your eye for design with Chef Tobas exclusive Cake Decorating program at ICEfeaturing additional guest lectures with modern cake master Elisa Strauss. I learned everything I needed to know about cake decoration, from the basics of buttercream to techniques of airbrushing, sculpting and designing contemporary cakes. Today I can say I have learned from the best and now have the condence to do great things as an ICE graduate! Genelle, Best In Show winner at the 2014 New York Cake ShowTo learn more about Chef Tobaand this innovative program:(888) 280-CHEF ice.edu/ACDNEW LOCATION! Brookeld Place Lower Manhattan225 Liberty Street, 3rd Fl, New York, NY 10281LEARN FROM A CAKE DESIGN LEGENDTechniques & Art of Professional Cake Decoration 24 weeks Starts August 24th20americancakedecorating.com JULY | AUGUST 2015IN MY KITCHENAKIKO WHITE Akiko White is an award-winning childrens book author/illustrator who created the term cakelustrations for her innovative approach to using cake in her detailed designs. She won a Tomie dePaola award in 2014 for her rst cakelustration in a prestigious childrens book competition through the Society of Childrens Book Writers and Illustrators. At the 2015 That Takes the Cake show in Austin, TX, White won the best in division competition for her Pied Piper cakelustration on the theme of Once Upon a Cake.With your backgroundprofessional illustrator, graphic designer and adjunct professor of ne artshow you did get involved in cake design?I am from a small West Texas town. We didnt have bakeries other than our little grocery store. My mother and grandmother would always make their own cakes for special occasions. For bigger celebrations, we would purchase a cake from a baker in Abilene, which was 45 miles away. When I was in high school, my mother invited the decorator from Abilene to put on a class in our church basement. It was all about buttercream at the time, so I learned the basics then. I did enter a small cake show in the mall and won for the junior division. It was a simple round cake with a marzipan-covered tree. It had a swing with a bunny on it and other bunny characters under the tree looking for eggs. I guess I was already creating illustration scenes on my cakes back then!Ive been creating cakes for friends and families since then.It wasnt until I started using other sugar art mediums that my designs became more interesting. I had never worked with fondant, gumpaste, modeling chocolate or isomalt until two years ago.What are some of the differences between illustrating books and working on cakes? The difference between illustration for books and creating a celebration cake is the story and the experience that you put your viewer into. When you create an illustration for children, there must be an element of surprise that propels the reader to turn the page. You must let the reader have the full experience of being in that scene. When decorating a cake, it is more about the impression that you make on the people who will enjoy that cake at that moment. Its eeting and beautiful, but it will only be a personal memory of that time in their life. With a cakelustration, I am creating my own scene, characters and story, whereas when one creates a cake, it is usually from something that has already been seen. For instance, movie characters, items from life thatwe enjoy, and anything that touches the receiver in some special way. Do you have to adjust any of your painting techniques when working on cakes? Painting on cakes is similar to watercolor painting. The paint doesnt pool up and create the beautiful happy accidents that you get with watercolor, but it does have the same translucent quality, depending on how much vodka you add. I have successfully used chocolate to paint with the palette knife technique. And I have seen how others use buttercream for splashes of color on cakes and they all look very nice. But there is nothing that can compare to painting with real oil paints.What advice would you offer cake decorators who are hesitant to try painting on cake?The most important advice I can give is to not strive for the perfect painted cake. I tell my students all the time that its not important to be perfect. Do your best and enjoy every moment of it. Imperfection is what makes us all unique. If you go into it thinking it has to look perfect then you are surely going to fail. I was a victim of that when I was younger; I thought my drawing had to be perfect. But now I can see Whats your secret ingredient?When you make cakes, just add four.TMRetail. Commercial. Wholesale.www.fourconfections.com(888)443-CAKE (2253)how an unexpected curve of a brush stroke or loose line work can actually be beautiful. It shows that the work was done by hand and not by a computer.If you enjoy painting on cakes and would like more detail about this style of cake art, Natasha Collins beautiful book The Painted Cake goes into great detail about how to create a painted cake. She even shares her techniques, troubleshooting and basic recipes. Editors note: The Painted Cake is the subject of our By the Book column in this issue; see page 38.In a free Craftsy class called The Hand Painted Cake, Erin Schaefgen of Three Little Blackbirds Bakery & Farm shows you how to pick a design, learn about color and how to transfer an image onto a cake. She also shows you how paint freehand onto the cake. Go to: craftsy.me/1JhaBM1. ACDWeblinks www.akikowhite.comwww.akikowhite.blogspot.comtwitter.com/akikowhitelinkedin.com/in/akikowhitefacebook.com/white.akikopinterest.com/akikowhite/ickr.com/photos/akikowhiteJULY | AUGUST 2015 americancakedecorating.com21Akiko provided a short tutorial on the painted cake she's shown working on here, a design based on a piece of Japanese porcelain. Available online via ACD+ at AmericanCakeDecorating.comHYDRATE AND DECORATE909-271-886914144 Central Ave. Unit G|Chino CA 91710Natural decorating food colors derived from fruits, vegetables, roots, seeds and minerals in unprecedented color strength and brillance.Just Add Water ToSales@TruColor.orgTruColorTM Natural Food Color Paintand Natural Gel Paste Powder ColorsCake by Sharon Spradley Cake by Shayne GreenmanTMWeblinks Avaloncakes.comFacebook.com/avaloncakesA self-taught artist of many mediums, Avalon Yarnes discovered cake decorating at the age of 19 and has never looked back. Her designs range from elaborate, gravity-defying sculpted cakes to over-the-top hanging chandelier wedding cakes. After competing on Food Network Challenge and From Duf Till Dawn, she is now focused on teaching, blogging and creative cake development.THEs!s/s|-sQUESTIONNAIRE Our take on the Proust Questionnaire, in deference to his masterpiece Remembrance of Things Past, where a madeleine dipped in tea evokes waves of sensory memories.Whats your favoriterecipe youve developed? My chocolate cake recipe. It wascreated for, and successfullybaked, at 10,000 feet abovesea level. To bake at that altitudeis a feat alone, but for it to actuallytaste divine too? I have to patmyself on the back just a little!What's the best adviceyouve ever received? If you want something youvenever had, you have to dosomething youve never done.Always push yourself if you want to grow! Do you have a favorite cookbook?If so, what won you over? Cake Love by Warren Brown. I love his passion for scratch cake, unique flavors and his extremely thorough explanation of the science behind cake. Most of all, he includes highaltitude alterations to the recipes huge for those of us who have to battlewith high altitude hurdles. What kitchen taskdo you find to bethe most soothing?Well, its not your typicalkitchen task, but when I havethe opportunity to sculptfaces, Im in heaven. I zoneout and get lost in the detailsfor hours. The smell of a gooddinner is usually the only thingthat can pull me away.Whats your secret weapon in the kitchen?Shortening! I may not be keen on shortening-based icings, but I do use shortening to aid with many of my decorating tasks. For instance, I use it to adhere fondant dcor to fondant, as it allows you to move around your pieces and easily take them off if need be.Whos been thebiggest influenceon your career? Actually, the modern art scene has been a huge influence on my career, along with fellow decorators who dare to push the envelope of cake decorating and strive to make it cake art. One of the many beautifully detailed sculpted faces created by Yarnes, this "Mother Nature" design was created for the recently revealed Sugar Myths & Fantasies collaboration. This isnt Yarnes coveted high-altitude recipe, but one called A Southern Take on ChocolateCake that she and Kara Andretta developed for their appearance on From Duff Till Dawn.The Mondrian cake by Caitlin Freeman is featured on thecover of her book, ModernArt Desserts. Cake Love is Washington D.C. baker Warren Browns first book. A self-proclaimed baking science nerd, his downtime is often occupied by tweaking recipes in his head.MADELEINE22americancakedecorating.com JULY | AUGUST 2015American Cake Decorating: What is the best business takeaway you learned from your time at Harvey Nichols?Mich Turner: How important it is to identify your companys brand values and adhere to these. I started my company with the ethos of providing the bestin terms of product, service, experience, design and professionalism. Set your place in the market and always strive to be your best and worst critic. ACD: What did you absolutely have to know when you opened your business?MT: That I had the determination and self-belief from within for it to succeedeverything Ive turned my hand to, Ive made sure I had the best technical and THE SCIENCE OF s!sa/s: BY SUSAN SCHULTZPROFILE24americancakedecorating.com JULY | AUGUST 2015First, a little background: After completing a degree in food science and nutrition, Turner was quickly approached by the luxury department store Harvey Nichols to be its bakery and ptisserie buyer. She made cakes in her spare time and, in 1999, decided to launch Little Venice Cake Company (LVCC) out of the apartment she shared with her husband. Combining her deep knowledge of the science of baking with an artists eye for design, LVCC cakes were soon on the Mich Turners frst book, Spectacular Cakes, was published just fve years after she launched her own business, Little Venice Cake Company. Since then, she has gone on to publish four more books; design cakes for Madonna, Pierce Brosnan, Paul McCartney and Queen Elizabeth II, among many other notables; and launch a line of bakeware and cake decorating tools, all while keeping up a busy schedule of television and teaching appearances. In September, shell be a headliner at the Americas Cake & Sugarcraft Fair, in Orlando, FL, so now is the perfect time to learn more about this amazingly prolifc businesswoman, who graciously ft in our interviews between trips to Kuwait, New York City and Munich.hot list of stylists, event planners and other high-profile connections. Turner was named Harpers Bazaar & CHANEL Entrepreneur of the Year 2006, and in 2009 Little Venice Cake Company was listed in the Walpole Brands of Tomorrow. In 2010 she was honored with a Member of the Most Excellent Order of the British Empire (MBE) for her services to the catering industry.scientific approach to it.ACD: How did you transition from a home-based business to a storefront?MT: I started with wedding cake commissions from guests of the leading five-star London hotels. My reputation grew as being reliable, trustworthy and good. Within two years, Id been booked for celebrity weddings, still working out of our flat in Little Venice, West London, where cakes occupied every available free space. I was expecting twins JULY | AUGUST 2015 americancakedecorating.com25and it became apparent that we needed to move the business into commercial premises. I was five months pregnant when we moved into our commercial space and hired my first two full-time staff members. ACD: Given your experience with high-profile clients, what have you learned about PR and marketing fromthe teams that surround these names and the buzzthey generate?MT: The right PR can make a differencepeople at these events will come back to you when they need a cake. And its better to have other people say how great your product is rather than spending on advertising to blow your own trumpet. So, these types of projects open doors and boost the credibility of the business, but it is important to always be respectful. While its amazing to be asked by these well-known individuals to design and make cakes for them, all our clients are treated with the same level of integrity, respect and creative input, regardless of who they are.ACD: How did the decision come to take the extra timeto write your first book?MT: I was approached by Jacqui Small Publishing in 2004, after contributing a cake or a spread on wedding flowers to a book by Paula Pryke for a spread on wedding flowers. The company had been looking to work on a cake bookwe met, everything went great, and Spectacular Cakes was published in 2005. Since then, we have published five books together, which have been translated and co-published around the world and won several awards. My latest book, Mich Turners Cake School, combines 25 years experience as a cake decorator, food scientist and teacher. Each book is a labor of love, taking two years to publish, and it is a challenging but rewarding process. It takes me back to my roots of writing laboratory reports to ensure the reader can turn everyday baking into show-stopping cakes with successful results.ACD: Next came product development, correct?How did that come about?MT: As an entrepreneur, every day is about new product developmentyou need to keep moving forward and thinking about the next opportunitywhether with cake recipe development, new design collections, master classes or other TV opportunities. It was a natural progression to work with DoCrafts on a range of bakeware and cake decorating tools to have an aspirational range of professional tools to inspire budding cake enthusiasts. We have an ongoing program to launch new toolswe have exciting kits out later this year, as well as new cutters, knives and palette knives.Turner has been called The Bentley of cake makers byGordon Ramsay and her perfectionism can be seen in the flawless finishes of her fondant coverings and the delicate painterly details of her designs. Photography: Richard Jung,from Wedding Cakes by Mich Turner.Copyright 2014 Rizzoli UniversePromotional Books.Get Mich Turners popular carrot cake recipethe same recipe she used for Pierce Brosnans wedding cakevia the digital edition.RECIPEsuccessful TV series in the U.S. and U.K.; a range of edibles to accompany my tools and global sales of the Little Venice Cake Company brand. I would like another book and the franchise in Kuwait to be phenomenally successful, expanding globally. We also have plans to set up Little Venice Cake Company craft tours around the world.In addition, I would also like to spend quality time with my family and invest in my health and well-being. Not much to ask, surely?ACD: Any advice youd like to offer others getting ready to launch their cake careers?MT: One: Be aware the market is becoming more saturated, so choose your niche wisely. Concentrate on what you do really well. Two: Walk before you can runany fool can spend money. There is no fast track to experience. Three: Building a successful brand has its sacrifices. Its not enough to make cakes every day. You have to have the passion to drive the business forward. Dont expect to have a social life, watch TV or entertain with dinner parties. Be prepared to sleep little and be all things to all people. Four: Dont confuse estimated profit with the real thing. A business runs on profitability, not creativity. Five: Network as much as you can but be carefuleveryone loves a free cake you need to make sure you are remunerated for your talent. ACDJULY | AUGUST 2015 americancakedecorating.com27ACD: In order to allow LVCC (and you) to become the brand it now is, did you have to reorganize the core cake design business?MT: We have been through the early growth stage of the businessestablishing our credentials and position in the market as a premium, innovative leader of wedding and special occasion cakes. The business has diversified more now to focus on the commercial side of the business with tools, books, live onstage and TV demonstrations, teaching and the franchise in order to reach more people. I still make spectacular cakesbut only on really special occasions if my calendar allows.ACD: Given all the different aspects of your business now, do you have a typical business day anymore?MT: There is no typical day as I oversee the brand managementlinking all the elements together, so whatI do on any given day depends on whats on the schedule. LVCC has recently granted a franchise in Kuwait and wewill have a boutique opening later this year to service UAE. So Ive been spending time in Kuwait teaching, liaisingwith the marketing team and in recipe development. Other days I can be found onstage at various international cake shows demonstrating, in classrooms teaching, at book signings and giving interviews. I appear regularly onTVas a demonstrator, contributor or judge. I am often asked by large food retail companies to host demonstrations or master classes as well as hosting my own master classesat Londons The Dorchester Hotel and Coworth Park.ACD: What sacrifices have you made in order to develop your business?MT: We dont spend our weekends socializing with friends and weve probably missed out on some of the holidays that other people would take, but I have no regrets. We have this business that we have built, it wasnt a family business [that we inherited], we did it by ourselves.I am very fortunate I enjoy every aspect of my business, but this is only made possible because I have a wonderful, supportive family, and love spending time at home whenever I get the chance. FaceTime is fabulous forkeeping in touch with the familythey know they cancall me anytime, anywhere and I will always answerevenif it is 2 a.m.! ACD: Do you have any other plans for the future of LVCC that you can share?MT: In three to five years time I would like to have Weblinks Lvcc.co.ukTwitter.com/@MichTurnerLVCCCakefair.comWhile her designs may draw the eye, Turner is, at heart, a food scientist, and her understanding of baking science is key to her success. There is a science to baking and you should adhere to it diligently, understanding what you are trying to achieve at each stage of the cake-making process. Its important to emphasise flavor, feel on the tongue and texture to harness a pleasurable, memorable experience.For many cake decorators, their frst project was created for a special family member. A series of requests from friends and family becomes a regular hobby and eventually, the hobby becomes a business, said Jay Qualls. This is the same path I took, after making my frst cake for my daughters birthday. However, I believe this common history, of creating cakes asgifts and favors, teaches cake artists to devalue their work. FINDING YOUR SELF-WORTHAS A ssARTIST 28americancakedecorating.com JULY | AUGUST 2015BUSINESS MINDEDI believe that its a bad habit for cake designers to undervalue what they do as well as to undervalue what their work is worth. When I teach my Cake Biz 101 class, we spend an entire hour talking about the theory of why we do whatwe do. Here are a few of most common backstories: Im a stay-at-home mom and I do cakes for friends and family.I started doing cakes for my grandkids.I retired from my job and I needed something todo with my time. I decided to go to pastry school because I wantedto open a cake shop.My kids are grown and I needed something to do with my time.I think its a safe bet to say that women make up approximately 95% of this industry and we are all aware of the struggles that women face for equal pay in any business. Many of the people who have attended the Cake Biz class dont feel that what they are producing has value because they were previously giving their cakes away as gifts, or asking only for the cost of ingredients. They were often paid in praise, with these compliments providing a form of affirmation that has its own value. But a business needs money to run, and now, out of habit, these people are practically giving away the skills and creativity that brought them such attention and encouragement. This is bad for their business and bad for everyone in the business of making cakes. Because what I have discovered through interviews, surveys and other outreach is that this widespread habit of undervaluation has led many consumers to assume that one cake is as good as another. How many times have you heard from a prospective client that its just cake and therefore shouldnt cost what youre asking? How many times has the line, This lady in my neighborhood charges half as much for this same cake been used to negotiate down your pricing? Do you see how as an industry we have unknowingly educated our consumers that its just cake?The fact is, anyone in this business should be producing cakes with a 30-40% profit margin. That is after your cost of ingredients (cost of goods), utilities, gas and labor, just to name a few key expenses. And by labor, I mean you! Anyone with an intermediate skill set should be paying themselves at least $10 to $11 per hour for every minute spent producing a unit, whether it be a celebration cake, corporate cake or wedding cake. Speaking of wedding cakesyour profit margin on those orders should be 45-55%, easily. You should never apologize for your prices or your work. Always give your client more than they expect and if you arent trying to make a profit on your work, you should at least legitimately break even so you arent paying people to take your amazing creations! This brings up an important issue: There is a lot of misconception about how to appropriately price work for profit. If youve decided to make cake decorating your business, you have a responsibility to yourself and your colleagues in this industry to establish the necessary operations, processes, procedures, standards and accounting practices to effectively run a viable, sustainable cake business. If youre unsure about how to accurately calculate your costs, talk to an accountant, a mentor from SCORE, or take a class from some cake industry professionals (like myself) who address this topicin their classes. A custom cake is a luxury item and luxury items come witha luxury price. I use this analogy: BMW doesnt reduce their prices just because a certain consumer cant afford their cars. So for that cake designer who says, I cant charge that where I live, people wont pay, keep in mind, there is a certain portion of the marketplace that will pay whatever it costs for a product. If we all work together to recreate the standard of what cakes should cost and educate the consumer, they will pay what it costs.Ultimately, my philosophy is this: Because I know what it costs to produce my cakes, if you arent willing to buy what Im selling, I am not willing to sell it! I have not romanticized the notion of doing a cake because it makes people feel good. I am glad that they do, but my client feeling good is not going to feed my kids or pay my mortgage. I can get affirmation and positive encouragement from my family and friendsI need consumers who like my work and are willing to pay for it. Imagine how you would feel if you received those praises and there was a 50% profit margin associated with the cake you made. Now, that is a great feeling of accomplishment and self-worth! ACDJULY | AUGUST 2015 americancakedecorating.com29Based in Nashville, TN,Jay Qualls is a well-known figure in the cake design business. A top competitor on the first season of TLCs Next Great American Baker, he was also in season two of The Taste. Qualls work was featured in the 15th anniversary edition of Martha Stewart Weddings, and has Weblinks Jayqualls.comFacebook.com/JayQuallsPRTwitter.com/JayQuallsJayquallscakes.tumblr.comInstagram.com/jayquallsPinterest.com/jayqualls/With the newly designed Basic Knife Set from X-ACTO, your indispensible cutting tools stay organized and secure. The kit includes three essential knives plus a full set of precision blades stored neatly in a form-tting, magnetic tray. All inside a compact case with a durable nylon cover. Youre serious about professional results. Thats why were Serious About Sharp.LEARN MORE AT XACTO.COMNOW KEEPINGTRACK OF YOURPRECISION TOOLS26006 XACTO_ACD Ad_3_475x9_875_CR.indd 1 5/11/15 5:33 PMalso been seen in Southern Living Magazine, Bridal Guide Magazine and InStyle Magazine. He has designed cakes for country music stars Martina McBride, Miranda Lambert/Blake Shelton, Kelly Pickler and many other public figures. He teaches classes on cake design and the business of cake throughout the U.S. and Canada.MAKE A!s!ss-!BY JUNITA BOGNANNICOLOR STORY 30americancakedecorating.com JULY | AUGUST 2015Digital PaintboxSuffering from a paltry palette? Thanks to these color-centric websites, inspiration is just a few keystrokes away.Color Hunter Upload an image to Color Hunter and it generates a custom color palette that draws from the hues in your photo. Inspired by post-modern pop art or the dreamy blues of the Impressionists? Try uploading an image of your favorite painting and see what colors you get in return.Shutterstock Palette If youre still on the hunt for inspiration, visit Shutterstock Palette for a library of images. Select a color, then add up to four more and an array of photos with a corresponding color palette appears. You can enter keywords to further refine the results. Search for sea, sand and sun, and marvel at what comes up. Design Seeds A blog inspired by colors found in nature, Design Seeds posts an image and corresponding palette almost daily. Spot a particularly striking color? You can search for similar hues or do a general query for colors of a certain theme (succulents turns up an array of dreamy violets and deep greens).Colour Lovers Join a community of color devotees if your creativity could use a boost from others. You can share palettes and patterns and discuss the latest color trends. Colour Lovers has a database of palettes available for search even if you choose not to create a personal account.Adobe Color Formerly known as Kuler, Adobe Color offers a sophisticated color wheel that allows you to create palettes that are analogous, complementary, monochromatic and anywhere in between. The site also features a comprehensive database of preexisting color palettes for inspiration. Commissioned cakes often come with a prescribed color palette, but when left to their own devices, many cake designers cant help but go bold. I think muted and neutral colors are valid, says Osires Barbosa, the Venezuelan designer behind Cakes by Oss. I try to use them, but I always end up making a cake with rich, vivid color. It is impossible for an artist to express something that is not part of his soul [and] my soul is colorful and vibrant! For Allison Kelleher, owner of AK Cake Design in Portland, OR, saturated colors are a natural complement to her artistic impulses. I tend to gravitate towards graphic, modern designs that call for bold color, she says. Luckily for color-loving cake designers, todays event etiquette rules are few and far between. I definitely think rich, colorful cakes are appropriate for any occasionas long as they work with the overall look and feel of the event and venue, says Kelleher.Risks and RewardsCakes designed in a neutral palette are often a safe bet, but Kelleher argues that without risk there is little reward. Subdued or neutral colors are certainly more forgiving and easier to work with, but dont deliver the same kind of wow factor you can only get from saturated hues, she says. JULY | AUGUST 2015 americancakedecorating.com31Mixing and matching bright hues is a delicate matter, a tightrope walk between the luminous and the lurid. Heightened color at its very best is expressive, playful and joyous. At its worst, it can be garish and distracting. How do cake designers navigate this path? What are the secrets to using saturated colors well?LEFT: This cake by Allison Kelleher uses her embedded stripes technique that she first featured in a black and white design created for The Cake Blogs 2015 Wedding Cake Preview. The stripes are purposefully wonky (and thistime only slightly embedded) to give the cake an organic feel, said Kelleher. I wanted an effect like its wrappedin ribbon. Check out The Cake Blog for a short tutorial onthis technique.|Photography: Lara Ferroni.Design Strategies Pushing color boundaries often leads to other stylistic experimentation. Sharp geometric patterns pack a punch in bright, saturated colors, as do other clean, linear shapes. Quilt patterns, chevron and herringbone all look fantastic [in bold colors] when theyre neat and clean, says Kelleher. So many shapes work welltriangles, hexagons, stripesyou name it! In some cases, this pop of color can unexpectedly shift the focal point of the cake, creating an asymmetrical design that might otherwise be symmetrical. To me, this is an organic process, explains Barbosa. I understand that some colors may provide greater light to other colors, and in other cases other colors can totally eliminate the life of a color, [but] I try to be guided by emotional feelings. When designing with bold colors, Kelleher also uses an intuitive approach. Not too long ago, I probably would have said that symmetrical designs work best, she says. But currently, Im working on much more organic motifs, and I find that color and high contrast work equally as well in this context.Finding InspirationOnce you start to see the world in bold colors, its difficult to stop. And why would you want to? Inspiration can be found everywhere you lookalong a flowering garden path lush with wisteria, at a farmers market stall overflowing with Yet the brighter the hue, the more room for error. A sharp color contrast, like a deep turquoise background with poppy red accents, will either shine or completely flame out, depending on the balance between the two hues. What I love about using color is that you can make a big impact with minimal design elements, says Kelleher. On the flip side, you can run the risk of clashing if the colors are not chosen well. So how do designers avoid this? Barbosa faces that challenge head on. The clash [is] always there! Do not try to avoid it, try to harmonize, he says, insisting that clashing colors can shock the viewer in a good way, creating visual charm. Before diving into the deep end of bold hues, it helps to understand the basics of color theory. Studying a classic color wheel can build awareness of how different shades look next to each other. An analogous color palette utilizes shades close to each other, using slight variations in hue to achieve contrast. A complementary palette features colors that sit opposite each other on the wheel. And a triadic palette uses three colors that are equally spaced apart. No matter which approach you choose, youll want to experiment with lots of variations. If the original color combination is too jarring, consider separating them with a neutral transition color or one just a few hues lighter to differentiate the two. Kelleher recommends creating a mock-up of the design using cut-out fondant pieces. During this process, if a color doesnt look right, it usually jumps out at me. 32americancakedecorating.com JULY | AUGUST 2015Osires Barbosa, known for using strong, saturated colors in his designs, understands color theory, but instead of following these standards, he says he prefers to be guided by emotion when developing his distinctive palettes.NEW! Fondant Icingand Gum PasteEstablished in 1896, Renshaw knows a thing or two about rolled fondant! Now available in the US, a specially formulated recipe in white and 8 key colours and a variety of pack formatsfor more details and to nd out where to buywww.renshawbaking.comRenshawbaking Join the conversationCELEBRATING CAKE FOR GENERATIONSlarry.italiano@renshawbaking.comSCAN MEAs used by CHEF NICHOLAS LODGERenshaw US Brand Ambassador, Pastry Chef and Master Cake ArtistJunita Bognanni is a freelance writer and food stylist based in Saint Paul, Minnesota. You can find more of herwriting about food and travel atwww.cannolipepperoni.com.JULY | AUGUST 2015 americancakedecorating.com33Perhaps one of Kellehers most popular designs, this color-block cake was first introduced on The Cake Blog in 2013. Thisdesign was a bit of an anomaly for me, as I wanted to createa cake version of Antonia Sellbachs artwork, she explained.I tweaked her color palette slightly, and left the brushstokeson the individual tiles to harken back to the original. late summer produce, or on a cross-Atlantic trip. Oneof my main sources of inspiration is the area of Rajasthan, India, says Barbosa. It is a beautiful culture, full of vibrant colors that jump to the eye. Right now, Kelleher is drawing inspiration from nature. Im loving blues, greens and everything in betweenocean colors. Theyre bold yet serene at the same time. There is freedom in taking such a lawless approach with color. And fearlessness breeds creativity. Although theres a time and place for traditional cakes, true artistry lies in pushing creative boundaries. The first step in that direction may be an unconventional color combination. So why not go bold? ACDIN THE \| OF THINGS That frst batch of cookies I ever made may have been what frst interested me in baking science, said Joseph Cumm. I added twice as much sugar as the recipe called for and watched as they spread and spread, eventually turning into some form of brittle. Or maybe it was watching my mother make that homemade pudding and wondering how milk and eggs would transform into something richly creamy and spoonable. But it wasnt until my frst baking science class, nearly 20 years later, that I fnally began to understand the role thickening and gelling agents play in creating optimal fnished results.SWEET SCIENCEThe three main categories of thickening or gelling agents are gelatin, vegetable gums and starches. These ingredients function by absorbing or trapping water. To understand the process, we need to revisit our high school chemistry class. The common link between the three categories is they all contain large molecules. These molecules are what we know as polysaccharides and proteins. Starches and proteins are large molecules that are comprised of thousands of sugar molecules or amino acids linked together to form verylong chains. Thickening occurs when large protein or polysaccharide molecules start to run into each other and tangle up,causing water and other molecules or particles to move around very slowly. It can also happen when starchesabsorb water and swell in the presence of heat. In baking, the egg is the most common thickening agent, used in pudding, pastry cream or fruit curd filling. Gelling occurs when water or other molecules in aproduct are so entangled they cannot move. And though these products appear solid, in this state they are actually still a liquid. Agents of Change: GelatinAs mentioned, there are three main categories for both thickening and gelling. Depending on the use or the amount added, some products in these categories can both thicken and gel. Gelatin is probably the most common, or maybe just the most well known gelling agent. It is commonly used in food, pharmaceuticals, photography and cosmetic manufacturing. Foods that may contain gelatin include, of course, gelatin desserts, as well as candies like marshmallows, gummies and fruit snacks. It can be used as a stabilizer or thickener in foods such as yogurt, cream cheese and margarine. It is also used in fat-reduced foods to create the mouth-feel of fat but minus the calories.Gelatin can be purchased in either sheets or powder form. Which is better? There is no one answer to this. It is personal preference to which one you use. Gelatin is rated by its gel strength, also called bloom rating, measured on a scale called the bloom scale. This scale ranges from 50 to 300. Gelatin with a high bloom rating will form a firmer gel and be of higher quality. This higher quality also producesa cleaner flavor and lighter color in a product. Powdered gelatin is normally around 230. Sheet gelatin can be purchased in four grades, Platinum, Gold, Silver and Bronze, with bloom ratings of 250, 200, 160 and 140, respectively. The sheets vary in weight, with Platinumbeing the lightest. So, if a recipe calls for 10 sheets of gelatin, you can use any type but know that with the lower grades you are actually using more gelatin. Sheet gelatin and powdered gelatin can be used interchangeably, but I always recommend to my students that if a formula specifies one type to use that if possible. If a substitution is needed, the rule of thumb is 17 sheets per ounce of powdered (230 bloom rating). Also note that powdered gelatin uses a specific amount of water, while sheet gelatin does not, so the liquids in the formula would need to be adjusted as well.Agents of Change: Vegetable GumsVegetable gums are less commonly used in home baking, but are consumed by almost everyone every day. If youare an ingredient reader, youve seen the name of oneor more gums on labels, as many of these products areused to stabilize food in the grocery freezer or shelves. These include pectin, agar, carrageenan, guar/locust gum,gum arabic, gum tragacanth and xanthan gum. These are plant-based thickeners, derived from fruits, seaweed, legumes and trees, which allow the baker to make vegetarian/vegan desserts. The most familiar is pectin, used to make jams/jellies. Agar and carrageenan are found in sauces, icing, fillings and milk products like instant puddings, ice creams and drinks. Other common products using gums are fondant, gum paste and royal icings. Agents of Change: StarchesTypically, starches are used to thicken custards, fillings, sauce and glazes. When heated, starch molecules unfold and begin to absorb large amounts of water. As the heating continues, the starches continue to swell, making the molecules move much slower and thickening the product. Unfortunately, there is a point where you can overheat. The temperature is around 180-185F. If you reach this temperature, water begins to leach out and the productis considered curdled. Side Note: The easiest way to thicken a product is to add an ingredient that is already thicksour cream, heavy cream, jams, jellies, purees and yogurt are just a few in a long list. Of course, these items do more than thicken; they also add flavor to your baked goods.JULY | AUGUST 2015 americancakedecorating.com3536americancakedecorating.com JULY | AUGUST 2015Precision is KeyWhen using these products, careful planning andmeasuring is needed. Personally, I have a scale that measures percentages of grams, as the finished result can change from thickening to gelling with just the slightest difference. Its also important to understand the different performance aspects of each agent. For example, gelatin can be whipped where agar cannot. So, agar is not a product you should use to stabilize a whipped cream. If youre worried about mouth feel, gelatin is the choice for that melt-in-your-mouth effect, as its melting point is close to your body temperature. In fondant, gelatin is used to make the product more elastic and workable. If you add some gum tragacanth or other gums, it becomes gum paste. The difference is that the final product dries much harder and allows you to have a thinner product, which makes for thinner, more delicate gum paste flowers.The chemistry behind thickening and gelling can take up pages and pages of textbooks and I have devoted several five-hour lessons for my students on just this subject, so this is merely an introduction to this fascinating aspect of the culinary arts. In recent years, we have seen these agents Chef Joseph Cumm is a pastry arts instructor at the Pennsylvania School of Culinary Arts. Along with his wife, he also owns EdenJoes Cakery. He is a summa cum laude graduate of Johnson and Wales University, where he trained as a classical pastry chef. He has been decorating cakes for 15 years and Weblink pastrychefjoe.comcontinues to push himself in the art of sugar. He won the 2013 Art of Cake competition at Pastry Live and served as a judge at the 2014 competition. In March 2014, he was one of 10 pastry chefs who competed for U.S. Pastry Chef of the Year in New York City.play a role in molecular gastronomy, commercial fondant and, most recently, cake lace. Combining and manipulating gelling and thickening agents has led to new products and new techniques. Maybe with some kitchen research, you can create the next great product! ACDCK Products, LLC6230 Innovation Blvd.Fort Wayne IN 46818Get your cake and candy accessories at www.CKproducts.comWow! Thats Pantastic!CK Products Pantastic PansTese lightweight, durable plastic pans can be used like aluminum pans when placed on a shiny cookie sheet in a conventional oven. Penguin cake made with Egg Pantastc Pan 49-2013Bake in Me!Up to 375F or 190C One-tier cakes with major personality!THANK YOU!to all of the visitors over the past two months to the NEW AmericanCakeDecorating.com website. As smart, savvy members of the cake decorating community, your response has been very gratifying!Remember, with the new site-wide search engine, you can easily discover dozens of ingredient-specific recipes, themed cake decorating ideas and in-depth tutorialsand were adding great new content every day. Plus, all the fantastic information that we cant fit in every issue is now online under our ACD+ button!Wed love to hear your suggestions on what else youd like usto include on the ACD site!Please get in touch at contact@americancakedecorating.com.ServeWeneedqualitybakersto donate their time and talents tocreatespecialmemories for our kids. SupportWeneedsupport.In addition to donations, weneedmotivatedindividualswilling to sponsor fundraisingevents. ShareWeneedyoutouseyour social networks to spread the word.When you follow us, you know that it is so much more than just a cake.How can you help?www.icingsmiles.orgTo volunteer or for more information, please visitIcing Smiles is a non-proft organizationthat provides complimentary customcakes and other treats to familiesimpacted by the critical illness of a child.Our goal is to provide a temporary escape from worry and create a positive memory during a difcult time.JULY | AUGUST 2015 americancakedecorating.com37AMERICANDecoratingMy experience painting on cakes is very limited, but its a skill Id really like to improve, said Linda Cloutier. Ive admired Natasha Collins and Nevie-Pie Cakes for most of my cake career so I jumped at the chance to review this book. The Painted Cake is just as visually stunning as one would expect from someone of her level of artistry. _-'|:'|;ENCOURAGING LICENSE38americancakedecorating.com JULY | AUGUST 2015BY THE BOOKI was sorely tempted to flip through it to the pictures and the projects right awaythe photography is lovely and the illustrations are enchantingbut I resisted and read it cover to cover from the beginning. Im very glad I did. The welcome at the beginning makes me wish I could take a class from the author. Her belief that each persons unique hand and personality results in a distinctive finished product is very appealing and encouraging.Essential InformationThe early chapter, Putting Your Kit Together, is one of the best of its kind Ive read. Its a practical list of equipment needed for baking and decorating cakes, with good advice mixed in. Actual photographs of the tools and brushes Collins recommends would have been useful, though. The sub-chapter on painting equipment was especially helpful, although I do wish she had addressed some differences in products in more detail. She uses paste food color, but says that gels can also be used. In the U.S., if you search online for paste food coloring, you get results for gel paste, and I dont think thats what the author was referring to. I can only assume that the reference was to something used in the U.K. but either not readily available, or called something different, in the U.S. I was very pleased that the author addressed the issue of edible vs. non-edible color for useon cakes and decorations and she stresses the need tokeep tools exclusively for cake decorating. I also learned how I should have been (and now will be) caring for my paint brushes.I really appreciated the instruction on mixing and using tones, highlights and lowlights. I would have valued more direction on color mixing and obtaining desired colors. Side Note:The book contains recipes for traditional British sponge and fruit cakes, along with sugar and gingerbread cookies, and buttercream. The recipes appear to be very well-written, with instruction on both hand-mixing and the use of a stand mixer, and are scaled for several sizes. I didnt try any of them, as I was focused strictly on the decorating. The chapter on covering and stacking cakes seems a little superfluous. There is nothing new or innovative thatwould interest an experienced cake decorator, and yetthe instruction isnt really detailed enough for a novice.Used with permission from The Painted Cake by Natasha Collins (Murdoch Books). Photography: Nathan Pask.of the easy projects. I did the mimosa branches (one paint splotch: very easy) on a small, fondant-covered tier. This was the perfect project for my skill level. As I worked my way around the cake, I settled into a good method for mixing my color and finding how it should look and feel on my palette to get the desired effect on my fondant. While the finished piece wasnt display-worthy, it was certainly a worthwhile use of my time.JULY | AUGUST 2015 americancakedecorating.com39Collins instruction on specific flowers was very informative and practical, with hints to keep flowers multi-dimensional and realistically sized and proportioned. It never would have occurred to me that a round flower, painted over the edge of a cake, must be elongated to counteract the optical illusion that occurs when the round shape is interrupted. Her troubleshooting tricks are invaluable. They include not only how to remove paint from fondant but how to overcome design stumbling blocks. Picking up the PaletteThe project chapters are bursting with gorgeous cakes, cupcakes and cookies. I couldnt wait to get started! I tried a few small projects first, just to get a feel for mixing the color with water instead of alcohol, which was an unfamiliar approach for me, and adjusting the instructions for use with gel instead of paste colors. Each project is scaled from one paint splotch to five for level of difficulty and has its own set of written instruction, along with pictures showing several phases of what the project looks like. As a novice painter, I believe pictures that included brush angles and placement and size references would have been helpful. The descriptions of the brushes by number were confusing to me and there are no actual photographs of the brushes used.I started out by free-hand painting some pansies on fondant discs and made some small gumpaste butterflies. Ill be honest, I struggled with the colors and techniques. I wasnt happy with any of my results. However, both of those projects were classified as four paint splotches (advanced) on the scale, so I decided to take a step back and try one Collins classifies this design as an advanced project, citing several reasons, such as the three layers of painting this design requires. The initial layer acts as a rough guide for the design, the second layer is the gold paint. Before you can paint the final layer, you need to wash off any gold paint sitting on top of the flowers and leaves. You need to paint the design freehand. If you trace the design, you will soon lose any guidelines because of all the layers.The pansies and the butterflies were my first attempt at applying Collins instructions, said Cloutier. I started with projects that were too ambitious for my skills, and I was not pleased with the results. So I stepped back and instead tried one of the books easiest projectsthe yellow mimosa blossoms.July 30 August 2, 2015 Omaha, NebraskaInternational Cake Exploration Societ40th Annual Convention & ShowJoin us to help Celebrate the Good TimesOmaha, NECELEBRATE!40 Years of Good Times over50Vendorsover$7500in cash& prizes5 daysofsugar artfun!20Hands-onClassesOn-siteRegistrationbegins7/2850Demonstrations$7 each!100sof cakeson displayEnter our 40th Anniversary Confectionary Arts ShowDivisions from youth through professional with multiple categories in each division. Compete for over $7500 in top cash and prizes with entrants from around the world!40americancakedecorating.com JULY | AUGUST 2015The bird cookie is one of six designs Collins presents for a project. I decided to use the bird as my design theme and adapted them as a individual fondant cutouts for my cake.JULY | AUGUST 2015 americancakedecorating.com41For my main project, I really wanted to try Collinscut-out painting technique, but felt the flowers in the original project in the book would be beyond my current skill level. Instead, I adapted and enlarged a template meant to be painted onto cookies. I used the pencil transfer method to get my pattern onto the rolled-out fondant.I used a very pale brown non-toxic pencil and it workedvery well. I followed the instructions and painted my birds, using shades of yellow, pale orange and brown, then cut them out with an X-Acto knife. When doing this again, I will roll the fondant much thinner and I will cut, then paint, the plaques, to avoid having white edges.As a background for the birds, I used a variation of the cherry blossom cake in the book (two paint splotches:easy). I covered a small, two-tiered cake in white fondant then painted brown branches in a semi-random pattern.I applied somewhat abstract five- and three-petal blossoms by layering shades of orange, then added a smattering of leaves in two shades of green. I added three of the painted birds and some gumpaste blossoms and leaves to provide a multi-dimensional look. After practicing the techniques, I enjoyed this project from start to finish, and was very pleased with the results.All in all, this book is a wonderful addition to any cake decorators library. I know Ill be using it for inspirationand reference, over and over again. ACDLinda Cloutier,an award-winning cake decorator and baker, opened Iced and Dazzle, a home-based custom cake business locatedin Colorado Springs, CO, in June of 2012.Weblinks IcedAndDazzle.comFacebook.com/IcedAndDazzleWeblinks NeviePieCakes.comFacebook.com/NeviePiePinterest.com/AmeliasHouse/Nevie-Pie-CakesSEDUCTIVE |ssa!gA MATTER OF TASTEI frst encountered jasmine in bloom at The Inn on First, in Napa, CA, said Derek Aimonetto. Their heady perfume created an atmosphere of peaceful grace, and for the rest of my life I will always associate its taste and aroma with my wedding, which took place there in the gardens. With a hint of earthy tropical jungles and pristine exotic gardens, jasmine offers a welcome opportunity to put a twist on classic recipes. Its small, delicate blossom has a distinctly rich, honeysuckle-like flavor and an aroma that is both calming and seductive. Knowing the close connection our sense of smell has to our sense of taste, I commented several times that I would love to create a dessert thattastes the way those jasmine bushes smelled.After the ceremony, we celebrated our union with close friends at Chef Ken Franks local Michelin-starred restaurant, La Toque. To my delight, the first selection on the dessert menu was White Chocolate Jasmine Mousse. (Yes, I read the dessert menu first!) It was delicious, delivering the exotic, delicate flavor as if on a cloud, dissolving in my mouth and leaving behind a lingeringfloral echoand Ive been hooked ever since.Jasmines subtle appeal is reminiscent of Tahitian vanilla, but with a floral complexity that sets itself completely apart. Since my introduction to this flavorful flower, I have incorporated it into a variety of recipes, giving them an unexpected and distinctly sophisticated twist. Prized throughout the world for its subtle, sweet flavor, jasmine is primarily used in teas and essential oils. When exploring how to use jasmine as a culinary element, youll want to get to know the other flavors that complementand enhance it. Tahitian vanilla (my preferred brand is Nielsen-Massey) and chamomile both act as flavor enhancers to jasmine, but it is important to keep in mind that jasmine is subtle and easily overpowered. Approach the balance of flavors in your recipes as a culinary bouquet; too much of any other flower and the delicate jasmine will get lost. However, do not feel as though you have to avoid strong partnerships. When you take your first bite of the Jasmine Lemon Butter Cake recipe I developed, you are first introduced to the sweet lemon curd, which is then gradually replaced with the blossoming floral notes of the jasmine. When creating your own recipes using jasmine, use a delicate hand at first. As with rose or lavender flavorings, too much of the flavor in any one dish can result in crossing a line to a soapy taste. During my explorations I have found three different methods to add jasmines flavor toa variety of dishes.Jasmine Blossom Green TeaIf I am making a recipe that uses a significant amount of liquid, I can steep jasmine tea in that liquid to infuse it with jasmine flavor. For example, you can give whipped cream a subtle twist by simply adding two or three bags of jasmine JULY | AUGUST 2015 americancakedecorating.com43blossom tea to the heavy whipping cream and gently heat it in a double boiler. Once warm, remove the cream from the heat and refrigerate it until it is completely chilled. Remove the tea bags and thoroughly strain the cream to remove any stray tea leaves.Use this jasmine-infused cream to make homemade whipped cream and your guests will have a delicious surprise awaiting them at the end of the meal. And I find that mixing green tea with the jasmine adds a bit of pleasant earthiness to the infusion. My favorite means of enjoying jasmine infused whipped cream is on top of a generous bowl of vanilla bean ice cream, but you can try the infusion approach with all sorts of liquids to make cakes, tarts or even jasmine custard.Jasmine Extract You can find jasmine extract at specialty food stores or online, but when purchasing extract, you must ensure it is specifically for use in food; many jasmine extracts and essential oils are safe only for making soap and othernon-culinary applications.Derek Aimonetto, left, with his husband Glenn Rowe, in front of the flowering jasmine bushes at their wedding.RECIPEGet the recipes for Dereks Jasmine Blossom Cookies and icing, as well as his Jasmine Lemon Butter Cake with lemon curd and jasmine buttercream via the digital edition.44 americancakedecorating.com JULY | AUGUST 2015These little blossom cookies are the perfect accompaniment to a cup of chamomile tea.JULY | AUGUST 2015 americancakedecorating.com45Using jasmine extract is one of the easiest ways to deliver this exotic flavor to your desserts. The jasmine flavor ismore assertive when you use an extract, and its far less time-consuming than steeping jasmine tea. It can be substituted for vanilla extract in most recipes with aone-to-one ratio, making it simple to transform your favorite recipes. For my explorations, I used an extract made by Silver Cloud Estates, and the company also suggests adding it to fruit salad, salad dressing, sauces, ice cream and sorbet.Jasmine PowderAnother way to deliver jasmine to your sugar work is through edible jasmine powder. Available at specialty culinary stores and online, More Than Cake offers their Edible Petals in a number of floral varieties, including jasmine. Their edible powdered scent allows you to add fragrance to fondant, icing and other culinary applications. With the strong connection between smell and taste,using this dust greatly enhances the impact of the jasmine flavor in the rest of the recipe. So, whichever method you use for adding some jasmine flavor to your life, dont miss the opportunity to explorethe exotic beauty of this sweet little blossom. ACDDerek Aimonetto owns Sweet Life Cakes, Cookies, and Confections in Madison, WI. Derek has been baking for more than 15 years and teaches baking, pastry arts and cake decorating through Madison Colleges Adult Continuing Education Program. Weblinks SweetLifeMadison.comFacebook.com/ Sweet-Life-Cakes-Cookies-ConfectionsDerek@SweetLifeMadison.comwww.atecousa.com Visit the all new Ateco website for all of our latest cake decorating tools and products.ACD15001WORK STATIONPRODUCTS FOR BAKING ]s:s!|- AND PRESENTATIONQuilting Cross-overQuilting-Warehouse.comOmnigrip quilting rulers feature straight lines and angle lines for triangle cuts along with 30-, 40- and 60-degree angle markings. The translucent material makes marking lines, ribbons and geometric patterns on fondant easy and precise.Graphic StatementsArtStyleDesignLiving.comPrinted bib-style aprons in a variety of modern prints from Art Style Design Living. Made of 6.5 oz printed cotton canvas in Los Angeles, the aprons are 30" long with waist ties and two simple patch pockets. Machine wash and tumble dry for easy care.Work of ArtBluebellgray.comA hand-painted stoneware cake stand features a beautiful bouquet of sunowers, peonies and anemones. The lovely watercolor look is the signature of British company bluebellgray and makes a perfectly pretty throne for cakes and other treats. Dishwasher-, microwave- and oven-safe, the cake stand is30 cm (11-7/8") in diameter and stands 12 cm (4-3/4") high.Higher and HigherSilikomart.comSolidly FlexibleAtecoUSA.comThe Ateco 13955 ve-wheel pastry cutter is constructed of stainless steel, with each 2-1/8" diameter wheel riveted The Hula Up series of presentation platforms from Silikomart is composed of a base and plate for each size, with a turning ring between the base and plate. The line is available in 24, 30 and 35 cm diameters (9-3/8, 11-7/8 and 13-3/4 in). Available in pink, blue, yellow, brown, black and white, all elements are easily disassembled and completely machine washable.on an expandable arm. For safety and precision, the cutting wheels can be locked into place for cut widths ranging from 1/2" to 5".Related models are offered in 6-, 7- and 12-wheel formats.46 americancakedecorating.com JULY | AUGUST 2015120+ Essential Oilsand Flavors Let the creativity begin.From hazelnut to cotton candy and everything in between, our concentrated super-strength avors offer endless avoring options for your cakes, cookies, icings, and candies. 800-862-8620customercare@LorAnnOils.comwww.LorAnnOils.comMARKETPLACE Learn from aLiving Cake Legend Techniques and Art ofProfessional Cake Decorating is an innovative 240-hour program, led by award-winning Chef Toba Garrett. Learn to craft your own award-winning designs, from contemporary fashion cakesto intricate hand-piped masterpieces at the Instituteof Culinary Education.888-280-CHEFice.edu/ACDHerb Crystals andFlower Crystals:Basil, Fennel Flower,Mint, Rose and Cilantro Harvested at the peak of avor and color, fresh herbs and edible owers are combined withsugar to lock in their natural, just-picked avor. Beautiful colors, unique avors, and crunchy texture.800-263-0812sales@FreshOrigins.comwww.FreshOrigins.com50americancakedecorating.com JANUARY | FEBRUARY2014MARKETPLACEHERB CRYSTALS & FLOWER CRYSTALS: BASIL, FENNEL FLOWER, MINT, ROSE & CILANTROHarvested at the peak of favor & color, fresh herbs & edible fowers are combined with sugar to lock in their natural, just-picked favor. Beautiful colors, unique favors, crunchy texture.800.263.0812sales@freshorigins.comwww.FreshOrigins.comBAKERY EMULSIONSTHE PROFESSIONALS CHOICE OVER EXTRACTSOur water-based alternatives to extracts give your cakes and icings robust favor that wont bake out. Discover our extensive selection of gourmet favorings and specialty ingredients for the professional baker and hobbyist.800.862.8620CustomerCare@LorAnnOils.comwww.LorAnnOils.comCAKE, CANDY & COOKIE DECORATING SUPPLIES FDA-approved EDIBLE dusts Offering our custom-created petal, pearl and luster colors Certifed US food colors Please visit our booth at That Takes the Cake show in Austin to help celebrate the offcial launch517.990.0880info@cakeconnection.comwww.cakeconnection.comFOR COLORS AS UNIQUE AS YOUR DESIGNSSugar paste, also known as gum paste, is used for making all kinds of fancy decorations, such as long-lasting fowers,bows, leaves, and just about anything else you can imagine.574.276.8703elizabethparvu@sbcglobal.net www.sugarpaste.comCHECK OUT THE FUN PRODUCTS WE OFFER...Hundreds of Cake Pans. Over 1,500 Edible Pictures. Molds, Boxes and Decorations for Chocolate Dipped Sandwich Cookies. 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Formulated for professionals, our favors are ideal for anyone looking for professional results.410.565.6600cpisano@silvercloudestates.comwww.silvercloudestates.comA One-Stop Shop Cake Decorating Candy Making Cupcake Products Cookie Everything! Edible PicturesOver 30,000 Products Retail, Wholesale & Discounts Shipping Worldwide Get a Catalog Today513-896-7089mail@sugarcraft.comwww.sugarcraftusa.comA Bakers ParadiseQuality Products from all over the world at the best pricesClasses AvailableAll Year RoundGuest Instructors: Tobba GarretColette PetersIris RezoagliElisa StraussSachiko Windbiel44-21 Queens BlvdSunnyside NY 11104718-707-2900SugarRoom.com TruColor "Gold Shine" Royal Crown byShayne Greenman!Simply add water to "Hydrate and Decorate" TruColor Powder to create the world's best natural food colors!14144 Central Ave., Unit GChino, CA 91710 909-271-8869sales@trucolor.org www.trucolor.orgGeraldine's NEW GINKGO LEAVES! Excellent for decorating both the top and sides of your cakes! Dry side leaves in a former. When dry attach lace to them to compliment your top ornament.888-805-3444info@creativecutters.comwww.creativecutters.comtwitter: @creativecutters instagram: @creativecutters pinterest:geraldine's creative cuttersJULY | AUGUST 2015 americancakedecorating.com47Surprise ThemWith Flavor!Floral scents for yourbeautiful gum paste owers.More than 30 avorsfor fondant, royal icing,butter cream, chocolate, candy, baking and more! Delicious cake llings, no-bake cheesecakes, mini desserts, fruit dips, incredible cream puffs! 757-508-8961www.MoreThanCakeOnline.comSurprise Them With Flavor!Floral scents for your beautiful gum paste flowers.More than 30 flavors for fondant, royal icing, butter cream, chocolate, candy, baking and more!Finer FillingsMore Than Cake, Corp.(757) 508-8961Delicious Cake Fillings, No-Bake Cheesecakes, Mini Desserts, Fruit Dips, Incredible Cream Puffs!

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www.MoreThanCakeOnline.com Visit our website for a distributor near you.Visit us at ICESBooth # 605I love working with both royal icing and gumpaste fowers and often try to combine the mediums, said Julia Cullen. Hibiscus fowers and hummingbirds seemed like a perfect combination for a summer-themed cake. I enjoy creating collars and Nirvana-style cakes not only for the delicate fnished look, but also because I like the challenge of lining up the openings to highlight other aspects of the cake. SUMMER a:;TUTORIAL48 americancakedecorating.com JULY | AUGUST 2015Get the how-to on the large and small hibiscus blossoms, plus the hummingbird, online at ACD+ at AmericanCakeDecorating.com.COMPONENTS:8" round cake, covered in white fondant12" round cake board, covered in white fondant2 c royal icing, with about 1/4 c set aside to colorCollar templatesJulie notes: Make your own patterns using a protractor and rule, or cake slicing guides. For this cake, mine is a gently flared variation of a compass rose.FOR DESIGN & ASSEMBLY:Acetate or plastic wrapMasonite or acrylic boardTapePME tips 56R, 1, 1.5 and 0Wilton tip 349Small paint brush (to neaten lines)Small paint brush, scribe tool or trussing needle(to move/even out icing)Parchment or disposable bagsLamp with a regular bulb (not LED)Dehydrator (optional)Low, flat turntable (optional)MarkerKnee-high pantyhose (clean/unworn)SpatulaScissorsRemove a small portion of royal icing to use to outline the collars and save the rest of the batch for flooding. Slowly add water or egg white until, when you drop a line of across the bowl, the batch becomes smooth again at the c